Introduction
Baked Spaghetti is a classic, comforting dish, perfect for family dinners, potlucks, or cozy comfort meals. This hearty casserole, featuring tender spaghetti enveloped in a rich, meaty tomato sauce and topped with a golden, cheesy crust, delivers warm, satisfying flavors in every bite. Presented in a white ceramic baking dish, garnished with fresh parsley or grated Parmesan, this Baked Spaghetti offers a cozy, inviting aesthetic that elevates any table. This recipe provides a traditional version, adaptable for dietary preferences, and ideal for home cooks seeking a crowd-pleasing dish that brings Italian-inspired warmth to any occasion.
Ingredients
For the Baked Spaghetti:
- 12 oz spaghetti
- 1 lb ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 1 can (15 oz) tomato sauce
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes (optional, for heat)
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 cup ricotta cheese (optional, for creaminess)
For Serving:
- Optional: Fresh parsley, extra Parmesan
- Suggested Accompaniments: Garlic bread, green salad
- Suggested Pairings: Red wine, iced tea
- Suggested Aesthetic: Serve in a white ceramic baking dish
- Suggested Equipment: Large pot, large skillet, 9×13-inch baking dish, colander, mixing bowl, measuring cups/spoons, spatula
Step-by-Step Process
- Cook Spaghetti: Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente, about 8–10 minutes. Drain and set aside.
- Prepare Sauce: In a large skillet over medium heat, cook ground beef and onion until beef is browned and onion is soft, about 5–7 minutes. Drain excess fat. Add garlic, oregano, basil, salt, pepper, and red pepper flakes (if using); cook 1 minute until fragrant. Stir in crushed tomatoes and tomato sauce. Simmer 10 minutes, stirring occasionally. Taste and adjust the seasoning with a pinch of salt or herbs for a balanced flavor.
- Combine Spaghetti and Sauce: In a large mixing bowl, toss cooked spaghetti with the meat sauce until evenly coated. If using ricotta, mix it in for added creaminess.
- Assemble Casserole: Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch white ceramic baking dish. Spread half the spaghetti mixture in the dish, sprinkle with 1/2 cup mozzarella and 1/4 cup Parmesan. Add remaining spaghetti mixture and top with remaining mozzarella and Parmesan.
- Bake: Bake for 20–25 minutes until the cheese is melted and golden. If desired, broil for 1–2 minutes for a crispier top, watching closely to avoid burning.
- Serve: Garnish with fresh parsley or extra Parmesan. Serve hot in the white ceramic baking dish with garlic bread, green salad, red wine, or iced tea.
Tips for Better Baked Spaghetti
- Cook spaghetti al dente to prevent mushiness after baking.
- Taste the sauce before baking to balance savory and herbaceous flavors, as tomato brands vary.
- Drain excess fat from beef to avoid a greasy casserole.
- Use a white ceramic baking dish for a cozy presentation, highlighting the golden cheese and vibrant sauce.
- Make ahead: Assemble casserole (without baking) and refrigerate up to 24 hours; bake fresh.
- Check doneness by ensuring the center is hot and cheese is melted.
- Enhance aesthetic: Present in a white ceramic baking dish with parsley or Parmesan for a warm, inviting look.
- Let rest 5 minutes before serving for easier slicing.
Variations and Customization
- Gluten-Free Baked Spaghetti: Use gluten-free spaghetti and ensure tomato products are gluten-free.
- Vegan Baked Spaghetti: Replace beef with plant-based ground meat, use vegan cheese, and omit ricotta or use vegan ricotta.
- Spicy Baked Spaghetti: Increase red pepper flakes to 1/2 tsp or add 1 diced jalapeño to the sauce.
- Vegetarian Baked Spaghetti: Omit beef and add 1 cup sautéed mushrooms or zucchini.
- Low-Sodium Baked Spaghetti: Use low-sodium tomato products and reduce salt to 1/4 tsp.
- Cheesy Baked Spaghetti: Increase mozzarella to 1 1/2 cups or add 1/2 cup shredded cheddar.
- Turkey Baked Spaghetti: Replace ground beef with ground turkey for a lighter option.
- Herbed Baked Spaghetti: Add 1 tbsp chopped fresh parsley or basil to the sauce.
Storage and Serving Tips
- Leftovers can be stored in an airtight container in the fridge for up to 4 days; they can be reheated in the oven at 350°F for 10–15 minutes or microwaved for 2–3 minutes.
- Freeze baked or unbaked casserole for up to 2 months; wrap tightly in foil, thaw in the fridge overnight, and bake or reheat at 350°F.
- Serve hot for the best flavor; avoid keeping at room temperature for over 2 hours due to meat and dairy.
- Use leftovers in stuffed peppers or as a lasagna layer.
- Pair with garlic bread or salad to complement the rich, cheesy flavor.
- Presented in a white ceramic baking dish with vibrant garnishes for a cozy, inviting charm.
Nutritional Information
Based on 6 servings (1 cup each, with ricotta):
- Calories: 450 kcal
- Total Fat: 20g
- Saturated Fat: 9g
- Trans Fat: 0g
- Cholesterol: 65mg
- Sodium: 800mg
- Total Carbohydrates: 45g
- Dietary Fiber: 4g
- Sugars: 8g
- Protein: 24g
- Vitamin A: 15% Daily Value
- Vitamin C: 20% Daily Value
- Calcium: 25% Daily Value
- Iron: 15% Daily Value
Note: Values vary by brand. High in sodium; try the low-sodium version. Pair with vegetables for balance.
Conclusion
This Baked Spaghetti recipe offers a hearty, cheesy dish, perfect for any occasion, transforming simple ingredients into a comforting classic. Its straightforward preparation and cozy presentation make it a favorite. The rich sauce and golden cheese delight every bite. It’s sure to be a cherished recipe, loved for its warm, versatile appeal.
Baked Spaghetti Recipe: Hearty and Cheesy
Classic Baked Spaghetti with meaty sauce and cheesy topping.
Ingredients
- 12 oz spaghetti
- 1 lb ground beef
- 1 small onion chopped
- 2 cloves garlic minced
- 1 can 28 oz crushed tomatoes
- 1 can 15 oz tomato sauce
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp red pepper flakes optional
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 cup ricotta cheese optional
- Optional: Fresh parsley Parmesan
- Suggested Pairings: Garlic bread red wine
Instructions
- Cook spaghetti al dente; drain.
- Cook beef, onion; add garlic, spices, tomatoes. Simmer 10 minutes. Taste and adjust the seasoning.
- Toss spaghetti with sauce, ricotta (if using).
- In a greased white ceramic dish, layer half spaghetti, half cheeses, repeat. Bake at 375°F 20–25 minutes.
- Garnish with parsley; serve with garlic bread, wine.
Notes
- Cook pasta al dente to avoid mushiness.
- Store in the fridge for 4 days or freeze for 2 months.
- Try gluten-free or vegan variations.
- Pair with salad.
